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The objective of this investigation was to examine the effects of distinct dosages of infant formula and diverse formula constituents on the growth and development of weaned rats. Fifty specific pathogen‐free (SPF) male Sprague–Dawley (SD) rats aged 3 weeks were divided into the basic diet group, 20% ordinary milk powder group, 20% special formula milk powder group, 30% ordinary milk powder group, and 30% special formula milk powder group randomly. After 28 days of feeding, compared with the basic diet group, the body mass and brain/body weight of rats in the 30% ordinary and special formula milk powder groups were decreased. At the Genus level, Bacteroides in the group supplemented with 20% special formula milk powder was significantly lower than that in the basic diet group, and Parabacteroides was significantly lower than that in the 20% ordinary milk powder group. Lactobacillus was significantly higher than those in the basic diet group and the 20% ordinary milk powder group, and Blautia was significantly higher than those in the basic diet group and the 20% and 30% ordinary milk powder groups, and UBA1819 was significantly higher than those in the other groups. The abundance of Parasutterella in the basic diet group was significantly higher than those in the groups supplemented with 20% ordinary milk powder, 20% special formula milk powder, and 30% ordinary milk powder. This study found that different doses and different formula components of infant milk powder could affect body mass and intestinal flora in Sprague–Dawley (SD) rats, and the addition of low‐dose (20%) special formula infant milk powder can increase the beneficial bacteria in the intestinal flora of rats and may reduce the pathogenic bacteria. [ABSTRACT FROM AUTHOR]

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce "Feni," an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Due to its beneficial effects on human health, Bifidobacterium is commonly added to milk powder. Accurate quantification of viable Bifidobacterium is essential for assessing the therapeutic efficacy of milk powder. In this study, we introduced a novel propidium monoazide (PMA)-antibiotic fluorescence in situ hybridization (AFISH)-flow cytometry (FC) method to rapidly and accurately quantify viable Bifidobacterium cells in milk powder. Briefly, Bifidobacterium cells were treated with chloramphenicol (CM) to increase their rRNA content, followed by staining with RNA-binding oligonucleotide probes, based on the AFISH technique. Then, the DNA-binding dye PMA was used to differentiate between viable and nonviable cells. The PMA-AFISH-FC method, including sample pretreatment, CM treatment, dual staining, and FC analysis, required approximately 2 h and was found to be better than the current methods. This is the first study to implement FC combined with PMA and an oligonucleotide probe for detecting Bifidobacterium. [Display omitted] [ABSTRACT FROM AUTHOR]

Milk proteins, integral to stable foam production, exhibit seasonal and type-dependent variations. Understanding the impact of protein levels with and without fat on foaming properties is essential for selecting suitable milk types and controlling the foaming process. In this study, we employed steam injection and mechanical mixing to assess foamability, foam stability, and foam structure of (1) reconstituted skim milk powder dispersions (1.5–15% solids concentration, corresponding to 0.5–5.0% protein), (2) reconstituted whole milk powder and commercial whole milk dispersions (0.5% protein), and (3) whole milk with added skim milk powder and milk protein concentrate (3.5 and 4% protein) and butter milk powder (0.5 and 1% total solid content). Results reveal that increasing solids concentration from 1.5 to 15% significantly increased lactose content, viscosity, and surface tension. However, these changes did not impact foamability or foam stability, while slightly decreasing air bubble size. At 0.5% protein, skim milk powder dispersions demonstrated higher foam volume (16 times greater) and more stable foam compared to reconstituted whole milk powder and whole milk dispersions, despite similar foam structure and appearance. These findings emphasize the substantial influence of the protein/fat ratio on milk's foaming properties. Additionally, the addition of skim milk powder, milk protein concentrate, or butter milk powder at the investigated content did not affect the foaming properties of whole milk. [ABSTRACT FROM AUTHOR]

The potential of focused beam reflectance measurement (FBRM) and electrical resistance tomography (ERT) was evaluated as on‐line process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder (SMP) and stage one infant formulas were evaluated. Among all samples, SMP had the greatest conductivity by ERT (P < 0.05), this was confirmed by off‐line methods, that is, SMP had a higher solubility, whereas infant formulas had lower solubility. Particle counts for fines of all samples reached peak values ~450 s. Results demonstrated PAT tools offer capability for rehydration characterisation of dairy and non‐dairy powders. [ABSTRACT FROM AUTHOR]

The global dairy market has been increasingly diversified with more dairy product offerings of milk products from different animal species. Meanwhile, milk powders remain the main exported dairy product format due to their ease of transportation. In this work, we studied the structural changes, protein hydrolysis and nutrient delivery during dynamic gastric digestion and small intestinal digestion of cow, goat and sheep milk reconstituted from commercial whole milk powders. The results show that the reconstituted milks digest similarly to processed fresh milk. The digestion behaviors of the three reconstituted ruminant milks are broadly similar (gastric coagulation, kinetics of gastric emptying of protein and fat and the high digestibility in the small intestine) with some differences, which are likely contributed by the processing history of the milk powders. The delivery of individual amino acids to the small intestine differed between the early and late stages of gastric digestion, which were primarily affected by the abundance of amino acids in caseins and whey proteins but also by the difference between milk types associated with their gastric coagulation behaviors. This work showed that powdered milk is similar to fresh processed milk in digestion behavior, and the inherent differences between ruminant milks can be modified by processing treatments. [ABSTRACT FROM AUTHOR]

This study presents a new technique for determining vitamin B12 in milk powder using high-performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP-MS). We used ultrasonics with potassium ferrocyanide and zinc acetate solutions to extract the samples. 59Co was employed as the analytical target for cyanocobalamin. It was separated using a Phenomenex Luna 5 μm C18 (250 × 4.6 mm) chromatographic column with a mobile phase consisting of 1.6 mmol/L EDTA and 0.4 mmol/L KH2PO4 in a 60% v/v methanol solution (pH = 4.0). The sample has an excellent separating degree for free cobalt and cyanocobalamin, and isocratic elution can be finished within 4.0 min. To eliminate the matrix interference due to the presence of milk powder, we applied collision mode (KED). The linear range of cyanocobalamine ranged from 1.0 μg/L to 20 μg/L, with correlation coefficients (r2) of 0.9994. The limit of detection (LOD) was 0.63 μg/kg, and the limit of quantitation (LOQ) was 2.11 μg/kg. The mean recoveries were in the range of 87.4–103.6%. The accuracy and precision of the developed method are well suited for the fast quantification of the trace vitamin B12 in milk powder. [ABSTRACT FROM AUTHOR]

Every microbial environment starts with an initial contamination from microorganisms present in soil, water, and atmospheric dust. The unique characteristics of each environment ultimately dictate which species or types of associations become dominant. Consequently, microorganisms with high resistance to inhibitory or lethal factors often thrive in food products, on various surfaces, and on machinery and equipment. Bacillus cereus serves as a prime example, widely distributed in nature and considered an opportunistic pathogenic species. Research conducted between 2021 and 2023 focused on several categories of milk powder samples collected from sales networks in Călăraşi County, Ilfov County, and Argeș County. These categories included skimmed milk powder with 1% fat, milk powder with 26% fat, organic milk powder with 26% fat, milk powder for children aged 4-5 years, and of milk powder for infants aged 9- 12 months. The analysis of these five products involved two categories of methods: confirmation on MYP agar, blood agar, and real-time PCR testing for the amplification and detection of specific Bacillus cereus DNA. Identification of species within the B. cereus group was conducted using specific tests. [ABSTRACT FROM AUTHOR]

The present study was conducted to evaluate the growth and survival rates of common carp (Cyprinus carpio) larvae fed different diets levels in laboratory Two-day-old larvae were transferred from the University of Basrah Marine Science Center hatchery to the Abi Al-Khaseeb district's experiment laboratory. The larvae were distributed into four treatments 450 larvae each treatment (150 larvae per replicate and three replicates per treatment) at a stock density of 3.33 larvae/L. The treatments were as follows: T1 was given boiling egg yolks; T2 was given a processed diet with 45% protein; T3 was given Redi-Lac milk powder; and T4 was given ground Artemia eggs. The experiment ran for 20 days, beginning on April 17, 2022. The results showed that larvae fed on diet containing ground Artemia eggs (T4) produced the highest final weight (39.667mg), followed by a diet containing 45% protein processed diet (T2), Redi-Lac milk powder food (T3), and boiled egg yolks food (T1) produced the lowest final weight (27.333 and 24.667 mg, respectively) Statistical analysis revealed a significant difference (P≤0.05) in the final weight, weight gain, daily growth rate, relative growth rate and specific growth rate between T4 and T1, but not between T4 and T2 and between T4 and T3. The survival rate showed a significant difference (P≤0.05) between T4 (0.71%) and other treatments. Our results suggest that ground Artemia eggs is the most suitable and optimal meal for common carp fish larvae. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile compounds in these four types of milk powders. A total of 61 volatile substances were detected, with ketones, aldehydes, and alcohols being the primary flavor components in the milk powders. While the aromatic components of the different milk powders showed similarities in terms of types, there were significant differences in their concentrations, exhibiting distinct characteristics for each type. The Partial Least Squares Discriminant Analysis (PLS-DA) showed that there were 15, 14, and 23 volatile compounds that could be used for discrimination of cow milk powder against specialty milk powders, respectively. And it was validated by Receiver Operating Characteristic (ROC) analysis, and finally, 8, 6, and 19 volatile compounds were identified as valid differential marker substances. To facilitate visual discrimination between the different milk powders, we established GC-IMS fingerprint spectra based on the final discriminant markers. These studies provide theoretical guidance for the application of volatile compounds to discriminate adulteration of milk powder marketed in Xinjiang. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To improve the qualitative accuracy of foreign protein adulteration in milk powder, a novel method named multidimensional spectral information laser-induced breakdown spectroscopy (MSI-LIBS) was proposed, which fully mined the effective information in the spectra by integrating the absolute intensity, the first derivative spectra, and the ratio spectra. Compared with traditional LIBS, the performance of the models based on MSI-LIBS was significantly improved. The accuracy of the cross-validation set of support vector machine, k-nearest neighbor, and random subspace method-linear discriminant analysis models increased from 80.98%, 75.61%, and 79.25% to 85.17%, 79.32%, and 81.18%, respectively. The accuracy of the prediction set increased from 81.50%, 76.03%, and 79.07% to 85.82%, 79.74%, and 81.28%, respectively. Furthermore, the visualization results of t-distributed stochastic neighbor embedding also showed that there was a more obvious boundary between the spectra of different samples based on MSI-LIBS. Therefore, these results fully prove the effectiveness of MSI-LIBS in improving the performance of LIBS classification. [ABSTRACT FROM AUTHOR]

The surface appearance of milk powders is a crucial quality property since the roughness of the milk powder determines its functional properties, and especially the purchaser perception of the milk powder. Unfortunately, powder produced from similar spray dryers, or even the same dryer but in different seasons, produces powder with a wide variety of surface roughness. To date, professional panelists are used to quantify this subtle visual metric, which is time-consuming and subjective. Consequently, developing a fast, robust, and repeatable surface appearance classification method is essential. This study proposes a three-dimensional digital photogrammetry technique for quantifying the surface roughness of milk powders. A contour slice analysis and frequency analysis of the deviations were performed on the three-dimensional models to classify the surface roughness of milk powder samples. The result shows that the contours for smooth-surface samples are more circular than those for rough-surface samples, and the smooth-surface samples had a low standard deviation; thus, milk powder samples with the smoother surface have lower Q (the energy of the signal) values. Lastly, the performance of the nonlinear support vector machine (SVM) model demonstrated that the technique proposed in this study is a practicable alternative technique for classifying the surface roughness of milk powders. [ABSTRACT FROM AUTHOR]

Due to the risk of heavy metal pollution in infant milk powder, it is significant to establish effective detection methods. Here, a screen-printed electrode (SPE) was modified with nanoporous carbon (NPC) to detect Pb(II) and Cd(II) in infant milk powder using an electrochemical method. Using NPC as a functional nanolayer facilitated the electrochemical detection of Pb(II) and Cd(II) due to its efficient mass transport and large adsorption capacity. Linear responses were obtained for Pb (II) and Cd(II) in the range from 1 to 60 µg L−1 and 5 to 70 µg L−1, respectively. The limit of detection was 0.1 µg L−1 for Pb(II) and 1.67 µg L−1 for Cd(II). The reproducibility, stability, and anti-interference performance of the prepared sensor were tested as well. The heavy metal ion detection performance in the extracted infant milk powder shows that the developed SPE/NPC possesses the ability to detect Pb(II) and Cd(II) in milk powder. [ABSTRACT FROM AUTHOR]

Agriculture is the backbone of Pakistan's economy. Currently, the agricultural sector is facing many challenges, especially post-harvest losses, which result in lower yield and profitability. These losses may be reduced by developing indigenous post-harvest processing technologies, such as drying out of agricultural products to enhancement of their sustainability and reduce transportation costs. The country has the advantage of an abundant amount of solar insulation, which can be effectively utilized to operate post-harvest machinery, particularly solar heaters and dryers. Currently, conventional solar heaters face challenges due to lower efficiencies. Therefore, in this study, a solar air heater (SAH), having a size 1220 × 610 × 65 mm, was designed and developed to be connected to a milk powder spray drying system for converting raw milk to powder. Computational fluid dynamics (CFD) were used to anticipate air flow and temperature distribution across the SAH to evaluate optimal performance parameters. An air mass flow rate of 0.01 kgs−1 was required, with the CFD predicting an outlet temperature of 82 °C compared with the experimental observation of 73 °C. The pressure drop across the SAH was recorded to be 0.0000434 bar at this flow rate, which is negligible, with the SAH operating near ambient pressure. The overall heat loss coefficient for convection was 2.27 W. m −2·K−1. The energy losses from the SAH were 37% and the useful energy was 63% of the total energy provided to the SAH. The breakeven point of SAH at a minimum of 4 h of daily usage was 3700 h or 2.5 years. The solar air heater used as a preheater for a spray dryer can save 30 PKR·kWh−1 of energy. [ABSTRACT FROM AUTHOR]

Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases. Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatographymass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were C16:0, C18:0, C18:1n9c, C14:0 FAs. In camel milk samples, lysine (29.64%) was the highest in concentration among indispensable amino acids, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as C18:3n3c, C20:4n6, C18:3n3c, C20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food. [ABSTRACT FROM AUTHOR]

The importance of milk and its products accelerated their adulteration as well as their characterization in term of techniques used, composition determination and adulteration quantification. Fourier Transform Infrared spectroscopy (FTIR) is one of the most widely used and increasingly developed methods to identify chemical contaminations and determine their concentrations. This study employs FTIR and two dimensional correlation (2D-COS) spectroscopies to detect milk powder adulteration with sucrose, lactose and starch in the concentrations range from 0.0 % to 6.0 % w/w. With the help of synchronous 2D-COS-FTIR spectra, the FTIR regions from 830 to 930 and 930–1200 cm−1 were determined as the qualified regions for the detection and carrying out quantitative analysis of milk adultered carbohydrates. Based on the area beneath the corresponding region or the height of a specific band limits of detection were determined as 0.25, 1.2 and 1.5 % for sucrose, starch and lactose respectively. The method was applied on commercial milk powder samples and one sample was assigned to have been adultered with 4 % sucrose. FTIR spectroscopy combined with 2D-COS offers an advanced tool for rapid screening and quantification of milk adulteration. • 2D-COS-FTIR is utilized to detect sucrose, lactose and starch in milk powder. • Synchronous 2D-COS-FTIR used to determine the quantitative bands of each carbohydrate • LODs were determined as 0.25, 1.2 and 1.5 % for sucrose, starch and lactose. • 4 % sucrose adulteration was detected in a commercial milk powder sample. • 2D-COS-FTIR offers a rapid screening and quantification tool of milk adulteration. [ABSTRACT FROM AUTHOR]

To explore the influence of milk powder storage by-products on the probiotic activity, Lacticaseibacillus paracasei JY025 fortified milk powder was used to evaluate the change of bacterial activity and the accumulation of Maillard and lipid oxidation by-products during long-term storage. Based on the above results, this study further clarifies the effect mechanism of milk powder by-products on the metabolism and transcriptional response of Lacticaseibacillus paracasei JY025. The results of the strain JY025 growth ability and its metabolic ability of various carbon sources under different by-product interventions indicated that the Maillard by-products (higher concentrations) and the lipid oxidation by-products inhibit the growth metabolic of Lactobacillus. The transcriptomic analysis of strains under different interventions further suggested the intervention of Maillard by-products with a specific concentration improve the ability of Lactobacillus to utilize carbohydrates, which helps to provide additional energy and improve the tolerance of Lactobacillus to lipid oxidation by-product stress. [Display omitted] • Milk powder by-products are accumulated with the extension of storage time. • Higher concentrations of Maillard by-products inhibit bacterial growth metabolism. • Lipid oxidation by-products are not conducive to the bacterial growth metabolism. • Maillard by-products improve bacterial tolerance to lipid oxidation by-product. [ABSTRACT FROM AUTHOR]

Radio frequency (RF) is a dielectric heating technology that allows rapid and volumetric heating of milk powder, outperforming the heating uniformity of conventional powder heating methods. Typically, RF milk powder processing consists of a fast RF heating phase, followed by an oven heating phase in temperatures around 90 °C. This methodology can result in milk powder quality deterioration due to non-uniform temperature distributions and local overheating. Radio frequency-only processes with a more gradual heating rate are alternative solutions to minimise the impact on milk powder quality. This study investigated the effect of the heating rate on the microbial inactivation of Salmonella Typhimurium inoculated in skimmed milk powder, as well as the effect of each process on two quality characteristics, colour and solubility. Overall, a slower heating profile resulted in sufficient inactivation rates of Salmonella in skimmed milk powder, while still providing a high-quality end product. A 4-log reduction was achieved by treating the skimmed milk powder up to 95 °C using a slower, longer heating rate. No statistically significant changes were observed in the solubility of skimmed milk powder and only the harshest treatment to 95 °C led to a slight increase in the yellowness of the skimmed milk powder colour. [ABSTRACT FROM AUTHOR]

It is common that unscrupulous merchants attempt to gain profits by raw milk adulterated with high-temperature processing and long storage time of milk powder, which damages consumer rights and interests. In this study, we propose a practical, reagent-free and rapid method to identify raw milk adulterated with milk powder using ATR-FTIR spectra coupled with machine learning-based approach. Four distinct machine learning algorithms were performed to determine adulterated milk in authentic pure milk based on full spectrum and three interest of ATR-FTIR characteristic regions (1800–580 cm−1, 3700–2700 cm−1 and 1800–580 cm−1+3700–2700 cm−1). The results indicated that SVM and PLS-DA yielded higher average accuracy, sensitivity, specificity, negative predictive value and area under the receiver operating characteristic curve, compared with RF and SIMCA. In particular, SVM and PLS-DA based on ATR-FTIR feature region (1800–580 cm−1) provided near-perfect classification performance for adulterated milk with low computational intensity and good robustness. The satisfactory performance of rapid, reagent free and low-cost infrared spectroscopy with various machine learning algorithm and feature selection approach, confirm its potential for on-line monitoring and intelligent detecting of milk adulteration. • A new strategy was proposed to detect raw milk adulterated with milk powder. • The four distinct models were constructed to distinguish raw milk adulteration. • The four distinct models were compared under unbiased estimation. • SVM and PLS-DA present optimal classification and recognition performance. [ABSTRACT FROM AUTHOR]

Maillard reaction (MR) and lactose crystallization (LC) are important reactions in the storage of milk powder. In this study, three models with different proteins based on skimmed milk powder were established to investigate the relationship between MR and LC at different water activities (aw). Moisture sorption isotherm, glass transition temperature (Tg), and glycation products were evaluated, and the protein structure and lactose crystallinity were determined. The results indicated that MR product content, browning, and LC subsequently enhanced with the increase in aw. The Tg value dropped lower than 0 at aw 0.43 in whey protein isolate–lactose (WP–Lac) model and at aw 0.54 in casein–whey protein isolate–lactose (CN–WP–Lac) model and casein–lactose (CN–Lac) model. The crystallinity of α‐lactose monohydrate and anhydrous β‐lactose in WP–Lac model was more significant than CN–WP–Lac and CN–Lac models (p < 0.05). The molecular band of whey protein gradually blurred in the Sodium dodecyl‐sulfate polyacrylamide gel electrophoresis image, and the content of α‐helix of WP–Lac model increased by 45.15% from aw 0.33 to 0.53 (p < 0.05), while that of CN–WP–Lac model increased by only 3.95% (p < 0.05). With the increase in aw, WP–Lac model formed more browning and crystallization products than CN–WP–Lac model, indicating that the presence of micelle macromolecules and the interaction between casein and whey proteins limited the browning and crystallization in CN–WP–Lac model. Practical Application: Maillard reaction and lactose crystallization are important reactions in the storage of milk powder, and the result will provide theoretical guidance for the development of milk powder in the food industry. [ABSTRACT FROM AUTHOR]

In order to investigate how the addition of two common ingredients in chocolate, sugar and milk powder, affects the mechanical properties of solid chocolate, uniaxial compression tests and wedge fracture tests were carried out using four ratios of chocolate as the experimental material. Mechanical properties such as Young’s modulus and fracture toughness were directly correlated with textural properties such as hardness, elasticity, and brittleness. The results show that adding sugar increases Young’s modulus and fracture toughness of chocolate, while milk powder is the opposite. In equal amounts of both, sugar played a more substantial role. In combination with the properties exhibited by chocolate in the above tests, data from creep tests were collected to improve the classical Bingham model and develop a new constitutive model for predicting the mechanical behaviour of solid chocolate with different ratios of added sugar and milk powder. The new four-component constitutive model allows for a more accurate fit to the creep test data and this work provides some suggestions for making different tasting chocolates by adjusting the addition of ingredients. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Recent reports of the presence of halogenated derivatives of polycyclic aromatic hydrocarbons (PAHs) in human foods of animal origin, such as chlorinated (ClPAHs) and brominated (BrPAHs) PAHs, suggest that their contamination in dairy products may also pose a human health risk. This study used GC/Orbitrap-MS to analyze 75 congeners of halogenated PAHs and parent PAHs in milk and creaming powder samples commonly found in grocery stores in Sri Lanka and Japan. Our investigation revealed a total of 31 halogenated PAHs (HPAHs) in the samples. The concentrations of total parent PAHs in the samples from Sri Lanka and Japan ranged from not detected (n.d.)–0.13 and <0.001–16 ng/g dry weight (d.w.). Total ClPAHs and BrPAHs in the samples ranged from 0.01–3.35 and 1.20–5.15 ng/g (d.w.) for Sri Lanka, and 0.04–2.54 and n.d.–2.03 ng/g d.w. for Japan, respectively. The ClPAHs were dominated by chlorinated-pyrene, -fluoranthene, and -benzo[a]pyrene congeners, whereas the BrPAHs were dominated by brominated-naphthalene and -pyrene congeners. The toxic assessment estimated based on the intake of toxic equivalency quotients (TEQs) for target compounds in milk powders revealed that HPAHs might contribute additively to the PAHs-associated health risk to humans, indicating that more research is needed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Milk and dairy products are unique and essential for growth and healthy development not only for the young but also for all ages, the present work was performed to determine some toxic heavy metals in some dried dairy products sold in Alexandria City. A total of 120 samples representative as 60 milk powder,30 infant foods and 30 dried ice cream mix were collected from groceries and supermarkets and analysed for toxic heavy metal residues including (Pb, Cd, Al and Sn) by using atomic absorption flame emission spectrophotometer. The obtained results revealed that the mean (SD) level of Lead in the examined of milk powder, infant food and dried ice cream mix samples were 0.185 ± 0.138, 0.134 ± 0.033 and 0.159 ± 0.185 ppm, the samples exceeded the permissible stated by Egyptian standards (0.02ppm) were 23(38.33%), 8(26.66%), and 13(43.33%), respectively. While Cadmium residues was detected in 13 (21.66%), 7 (23.33%) and 11 (36.66%), the samples exceeded the Egyptian standards permissible limit (0.05 ppm) were 7 (11.66%), 3 (10%) and 6 (20%), respectively. Aluminium was detected in 10 (16.66%), 5 (16.66 %) and 7 (23.33 %) of examined milk powder, infant food and dried ice cream mix, only 3(5%) of examined milk powder samples were exceeded the permissible limit (0.5 ppm). Tin was detected in 13(21.66%), 9 (30 %) and 10 (33.33 %) of examined milk powder, infant food and dried ice cream mix, respectively. All positive samples were within the Egyptian standards permissible limit (200 ppm). Suggestive measures were discussed to prevent or minimize the levels of toxic heavy metals in dried dairy products. [ABSTRACT FROM AUTHOR]

Milk powder has become an essential component of the diet of Sri Lankan consumers. However, recent information related to the contamination of imported milk powder with hazardous elements has made a considerable impact on the preference of milk powder brands among consumers in Sri Lanka. Thereby, the current study aims to explore the effect of selected marketing mix antecedents on consumer brand preference for milk powder. Primary data was collected through an online survey using a Google form-based structured questionnaire. The convenience sampling technique was used in selecting the sample of 100 milk powder consumers. The collected data were analyzed by SMART PLS using partial least squares. The findings revealed that brand personality and country of origin have a significant effect on milk powder brand preference. Furthermore, the study suggests a significant positive influence of brand preference on brand loyalty to milk powder. Moreover, results revealed that consumers prefer domestically produced milk powder brands over imported brands. The findings of this study are of great significance for local milk powder companies and marketing practitioners to implement strategies in order to enhance the availability and marketing of domestically manufactured milk powder. Further, marketers should pay more attention to the brand personality in order to attract more consumers to their respective milk powder brands. [ABSTRACT FROM AUTHOR]

In this study, probiotic yoghurt was produced after adding calcium chloride to the milk whose dry matter content was increased with milk powder, whey isolate or inulin. Probiotic yoghurt samples were stored at 4°C for 30 days and the physicochemical, sensory and microbiological properties of samples were determined on the 1st, 15th and 30th days of storage. The addition of calcium chloride decreased the pH values of milks and increased incubation time. Syneresis values were determined in probiotic yoghurt samples produced from milk whose dry matter content was increased with whey isolate were lower than probiotic yoghurt samples produced from milk whose dry matter content was increased with milk powder and inulin, while apparent viscosity, consistency coefficient and thixotropy values were high. The addition of calcium chloride influenced the syneresis values and rheological properties of probiotic yoghurt samples significantly (p<0.05). While the highest number and perimeter of grains and visual roughness values were determined in probiotic yoghurt samples produced from milk with increased dry matter content by the addition of whey isolate, the addition of calcium chloride improved the visual properties of probiotic yoghurts. The number of Lactobacillus paracasei in probiotic yogurt samples during storage varied between 7.71 and 8.98 log cfu/g, and the addition of calcium chloride did not adversely influence the number of probiotic bacteria. [ABSTRACT FROM AUTHOR]

• Complex matrices with amounts of protein and fat do not affect RPA amplification. • Limiting template concentration contributes significantly to RPA specificity. • High sequence similarity causes higher LOD of cows in mixtures with goats. • A dual RPA assay of goats and sheep for further rapid special dairy identification. • Special dairy with whey protein could be at risk of error if defined as adulterated. The authentication of dairy species has great significance for food safety. This study focused on a more rapid method for identifying major dairy species, and specific recombinase polymerase amplification (RPA)-based assays for cattle, goat, sheep, camel and donkey were developed. Through the developed RPA-based assays, goats and sheep could be simultaneously identified and bovine families could be differentiated. The performances of the RPA assays were validated using 37 milk powder samples, of which 16.2% (6/37) were suspected of being adulterated and 24.3% (9/37) were potentially at risk of being wrongly identified as adulteration. The effectiveness of the developed assays for crude DNA detection was also validated by a rapid nucleic acid extraction kit, and results showed that the presence of large amounts of protein and fat did not affect the qualitative results. Therefore, these assays could combine with the rapid nucleic acids extraction methods for being used in field detection. [ABSTRACT FROM AUTHOR]

Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties. Traditionally quantifying this nuanced visual metric was undertaken using sensory panelists, which is both subjective and time consuming. Therefore, it is advantageous to develop an on-line quick and robust appearance assessment tool. The aim of this work is to develop a classification model which can classify the milk powder samples into different surface smoothness groups. This work proposes a strategy for quantifying the relative roughness of commercial milk powder from 3D images. Photogrammetry equipment together with the software RealityCapture were used to build 3D models of milk powder samples, and a surface normal analysis which compares the area of the triangle formed by the 3 adjacent surface normals or compares the angle between the adjacent surface normals was used to quantify the surface smoothness of the milk powder samples. It was found that the area of the triangle of the smooth-surface milk powder cone is smaller than the area of the triangle of the rough-surface milk powder cone, and the angle between the adjacent surface normals of the rough-surface milk powder cone is larger than the angle between the adjacent surface normals of the smooth-surface milk powder cone, which proved that the proposed area metrics and angle metrics can be used as tools to quantify the smoothness of milk powder samples. Finally, the result of the support vector machine (SVM) classifier proved that image processing can be used as a preliminary tool for classifying milk powder into different surface texture groups. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effect of milk transport conditions and microfiltration (MF) treatment on the physicochemical and microbiological properties of milk and skim milk powder (SMP). The raw milk was determined as milk after milking (30–35°C), uncooled inner‐city milk (3 h at 20–25°C), cooled transport milk (12 h at 4–6°C) and the control milk (cooling to 4°C as soon as milking; non‐MF). SMP samples were produced from MF‐treated milk with membrane pore sizes of 0.5‐μm and 0.8‐μm. MF application provided up to 2.39, 1.27, 1.64 and 1.67 log reductions in counts of total aerobic mesophilic bacteria, yeast–moulds, Bacillus and Pseudomonas species in milk, respectively. MF treatment of milk improved the microbiological quality without any significant change in the chemical composition of SMPs. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A new type of spray dryer was developed for drying milk and the like efficiently. To this end, freely rotatable propellers powered with air-flow were placed in the drying chamber to increase thermal efficiency and the product yield in the newly developed spray dryer. Milk samples were dried in both the developed system and a standard spray dryer to compare thermal efficiencies and product yields of each. It was observed that the propellers placed in the drying chamber of the developed spray dryer had caused a change in the flow direction of the drying air, decreased the temperature of the drying walls, and increased the thermal efficiency and product yield in drying. Consequently, in the developed dryer, the adhesion of the powder particles to the drying wall and to each other is significantly reduced, resulting in a more efficient drying. [ABSTRACT FROM AUTHOR]

An ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) multi-class method was developed and validated for the determination of 27 antibiotic residues from five classes (macrolides, sulfonamids, quinolones, lincosamids, diaminopyrimidines) in milk powder and whey powder which are commonly used as raw material of many products in the food industry. A simple, inexpensive and fast sample preparation based on the extraction of samples with methanol is the main advantage of the validated method. The validation of the method was performed following the requirements outlined in the European Commission Decision 2002/657/EC, which is required procedure for the methods used in analysis of official audits samples in Europe and Turkey. Matrix effect and uncertainties related with sample preparation and instrumental analysis were minimised by using matrix-matched calibration. The method is capable of detecting residues at very low concentrations. [ABSTRACT FROM AUTHOR]

The chemical properties and quality of milk powder and reconstituted milk can be changed by preheating treatment during milk powder processing. The effect of preheating conditions (low‐temperature pasteurization [LT], high‐temperature pasteurization [HT], extended shelf‐life [ESL], ultra‐high‐temperature [UHT], and in‐container sterilization [CS]), on furosine, furfural compounds, and advanced glycation end products were investigated in milk powders and reconstituted milk. The results revealed that Maillard reaction indicators were affected by preheating intensity; contents of furosine, 5‐hydroxymethylfurfural (HMF), 2‐furfural, Nε‐(carboxymethyl)lysine (CML), and Nε‐(carboxyethyl)lysine (CEL) increased, whereas lysine and 5‐methyl‐furfural (MF) decreased in both milk powder and reconstituted milk with an increase in the intensity of preheating. CML and CEL contents in reconstituted milk increased by 1.7‐ to 2.4‐fold and 1.3‐ to 1.6‐fold, respectibely. The content of CML and CEL in high‐preheating powders was 11%–34% and 18%–123% higher than that in LT samples, respectively. Compared with milk powder, furosine was reduced by 22%–55% and MF by 57%–69% in reconstituted milk; HMF increased by 12%–52%, CML and CEL increased 1.7–2.4 times and 1.3–1.6 times, respectively. A superposition effect was observed between preheating intensity and heat process times, which increased the content of Maillard reaction products. Practical Application: Our findings revealed the promotion effect of higher preheating conditions on Maillard reaction indicators in milk powder and reconstituted low‐temperature pasteurized milk. The results will help reduce some of the harmful Maillard reaction indicators (e.g., advanced glycation end products) formed during heat processing and assist customers in selecting dairy products with low amounts of Maillard reaction products. [ABSTRACT FROM AUTHOR]

The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no added calcium (WPIH) or with 2.5 mM added calcium (WPIHCa). Powder surface nanostructure and elemental composition were investigated using atomic force microscopy and X-ray photoelectron spectroscopy, followed by dynamic visualisation of wetting and dissolution characteristics using environmental scanning electron microscopy. The surface of powder particles for both WPIUH and WPIC samples generally appeared smooth, while WPIH and WPIHCa displayed micro-wrinkles with more significant deposition of nitrogen and calcium elements. WPIH and WPIHCa exhibited lower wettability and solubility performance than WPIUH and WPIC during microscopic observation. This study demonstrated that heat-induced aggregation of whey proteins, in the presence or absence of added calcium, before drying increases aggregate size, alters the powder surface properties, consequently impairing their wetting characteristics. This study also developed a fundamental understanding of WPI powder obtained from nanoparticulated whey proteins, which could be applied for the development of functional whey-based ingredients in food formulations, such as nanospacers to modulate protein--protein interactions in dairy concentrates. [ABSTRACT FROM AUTHOR]

Antibiotic residues in milk powder are public focusing concerns relevant to food safety. Long-term exposure to antibiotic residues will lead to drug-resistant strains in human body, reduce body's immunity, and bring health hazards to consumers. Sulfonamides, (fluoro)quinolones and macrolides are high-frequency detecting antibiotic residues in matrix of milk powder. Rapid screening analysis of these residues and simultaneous confirmation with high confidence are valuable in practical scenarios of investigation testing, special monitoring program and so on. The direct analysis in real time (DART) ion source is an emerging technology of ambient pressure desorption ionization, it can directly complete the analysis of sample ionization and injection at the ambient pressure and open experimental environment, without changing the properties of the analyte itself. It became possible to analyze samples directly with minimal sample preparation steps or even without any sample pretreatment procedure with DART ion source. A hybrid high resolution mass spectrotmety, quadrupole-orbitrap high resolution mass spectrometry (Q-Orbitrap HRMS) is a powerful tool in veterinary drug residue analysis with superior specificity, accuracy and sensitivity. In present study, DART ion source was hyphenated to Q-Orbitrap HRMS to perform rapid screening analysis and simultaneously unambiguous identification of the above-mentioned antibiotic residues in milk powder. Sample was diluted in water and fast purified by filtering solid phase extraction column and then the filtrate was subjected to DART-Q-Orbitrap HRMS analysis. Several key parameters of the DART ion source, such as ionization type and temperature, as well as injection speed of DART ion source were optimized to enhance the performance of the method. Then, a QuickStrip (QS) Module was selected with the helium as carrier gas and ionization temperature as well as injection speed were set to 400 ℃ and 1 mm/s, respectively. The DART ion source with optimized settings coupled to Q-Orbitrap HRMS was finally applied to screening analysis. Results showed that 16 common-encountered antibiotic residues including sulfonamides, (fluoro)quinolones and macrolides can be effectively detected with the screening concentration of 100 μg/kg. Recoveries of the analytes ranged from 72.5% to 106.7% and the false negative rates were all less than 5%. Real-life sample analysis was finally conducted by the proposed method with an expected method performance, evidencing the potency of the developed method in risk monitoring in milk powder for veterinary drug screening analysis. It should be mentioned here that the screening concentration of 100 μg/kg is a compromised concentration for the sake of some less sensitive analytes to provide reliable determination of the antibiotic residues with the proposed procedures. It is, however, quite meaningful concentration to indicate the existence of high risk level of corresponding antibiotic residues which need to take actions. In total, the proposed method can play a role in risk monitoring laboratories and relevant industry institutions. [ABSTRACT FROM AUTHOR]

Adulteration/unintentional contamination of milk with melamine could have negative health and economic implications especially in the developing countries due to insufficient laboratory support and surveillance. This paper presents an Isotope Dilution Liquid Chromatography-Mass Spectrometry (ID LC-MS) method developed for detection of melamine in powdered milk. The rapid sample preparation involved dissolution of 1g of milk powder in 2.5% formic acid, precipitation of protein with acetonitrile, spiking of samples with melamine (triamine-15N3) at 200 µg L–1 and detection of intrinsic 14N-melamine molecular ratio to the spike. The isotope dilution calibration procedure was free from matrix effects, unlike other methods where the detector sensitivity can fluctuate up to several orders of magnitude. Limit of detection of the method was 13 µg kg–1, and the recovery of melamine at 50, 100, and 250 µg kg–1 was 78.7–126.3%. The method was used to determine melamine levels in 22 milk powder products (local and imported) available in Sri Lanka. Melamine was detected in all the samples (range = 0.33–0.96 mg kg–1). Full cream milk powders (both local and imported) contained melamine in the range of 0.39–0.84 mg kg–1, and various health and pregnancy formulas contained <0.5 mg kg–1 of melamine. Two imported infant formula samples contained the highest levels of melamine (0.96 and 0.94 mg kg–1). Although these melamine levels are below the regulatory limit in Sri Lanka (1 mg kg–1), a monitoring programme would ensure consumer safety. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate aflatoxin M1 (AFM1) level in milk powder and infant milk formulae, in addition to applying innovative methods for AFM1 & AFB1 detoxification. Fifty random samples of milk powder and infant formulae (25 of each) were collected from the Egyptian markets for assessing AFM1 level using ELISA technique. Bioactive components comprising cell free supernatants (postbiotic), acid-dead cells (parabiotic) and the encapsulated-cells of Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 were evaluated for their antifungal activity against toxigenic mold strains and their impact on AFB1 and AFM1 reduction in reconstituted milk powder. AFM1 concentration in unpacked milk powder was higher than that of packed samples and infant formulae, although these differences were not significant (P > 0.05). About 96.0, 29.4 and 25.0% of the tested infant formulae, unpacked, and packed milk powder were unacceptable in terms of the AFM1 limit defined by Egyptian and European standards, while all samples were in accordance with the USA/FDA standard. All tested mycotoxigenic strains were sensitive to the different treatments of the probiotics with the highest sensitivity regarding Fusarium strain with L. paracasei KC39 compared to other genera. The degradation ratios of AFM1 using the bioactives of the L. paracasei KC39 were higher than that of L. plantarum RM1 bioactives. Additionally, KC39 parabiotic manifested the best AFB1 reduction (60.56%). In conclusion, the positive and highly significant relationship (P < 0.05) between these effective biocompounds mirrors their major detoxification role which gives a safe solution for AFs contamination issues in milk and milk products. [ABSTRACT FROM AUTHOR]

In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA¹ :BB¹ ) and freeze drying (AA² :BB²) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA¹ :BB¹ and 37-101 minutes for AA² :BB² ). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to identify potentially toxic contaminants in milk powder. Powdered milk contains a range of toxic and non-toxic substances that are present in a wide variety, also having very different origins. A number of seven milk powder samples from different producers sold on the Romanian market were analyzed, the samples that were collected from the original packaging: P1, P 2, P3, P4, P5, P6 and P7. The concentration of the following elements was analyzed using the X-ray (XRF) fluorescence method: potassium (K), chlorine (Cl), calcium (Ca), phosphorus (P) and aluminum (Al). The vast majority of the samples showed the levels of elements K, Ca, Cl, Al, P well above the maximum allowable limit (AML). In a single test, the elements potassium, calcium, chlorine, phosphorus showed levels below the maximum allowable limit, but the level of aluminum was much above. The experimental results showed that the market sells assortments of milk powder that exceed concentrations above the maximum limits established by the legislation in force for some constituent elements. Concentrations of constituent elements are not always specified on food labels, and if this information appears, they are not always the correct values. [ABSTRACT FROM AUTHOR]

Mineral oil hydrocarbons (MOH) in milk powders, particularly in infant formulas, have been and continue to be a major concern to the public worldwide. These contaminants are likely derived from environmental pollution, manufacturing process and packaging materials. In this study, 23 Chinese commercial milk powder products packaged in four types of materials, i.e. metal cans, paper containers, paperboard boxes with internal bags, and aluminium foil-plastic bags, were collected and stored for 1 year. The total and surface MOH in these samples were detected and compared before and after storage to understand the MOH migration during storage, despite no mineral oil saturated hydrocarbons (MOAH) were detected. The contents of mineral oil saturated hydrocarbons (MOSH) and polyolefin oligomeric saturated hydrocarbons (POSH) in metal cans were the least among the four packages and changed little during storage, which suggested that little MOH migration occurred in metal material. Despite all the food contact materials in the other three packagings were the aluminium foil-plastic composite, the similar low migration occurred in the aluminium foil-plastic bags and internally contained composite bag(s) in paperboard boxes. However, both total and surface MOSH and POSH easily migrated from the paper-plastic-aluminium composite of paper containers during storage. These findings are helpful for the selection of packaging materials in manufacturing milk powder products or other foods. [ABSTRACT FROM AUTHOR]

Alternative packaging concepts for two dry, shelf‐stable food products were evaluated. A trade‐off between recyclability (monolayer materials) and performance (multilayered high‐barrier materials) was made for the packaging materials. Caramellized cookies were packaged in flowpacks made of PP film (OTR 1307 cc/m2/d, WVTR 5 g/m2/d), acryl‐coated PVdC/PP film (OTR 21.8 cc/m2/d, WVTR 4.2 g/m2/d) as a reference material and metallized PP (MPP) film (OTR 31.2 cc/m2/d, WVTR 0.4 g/m2/d) and stored at 22°C and 50% relative humidity. Texture was compromised after 6 months of storage for the former two materials, while the latter provided an extension of textural acceptability. Whole milk powder was packaged in unsealed PE bags as a reference, representing a typical paper bag with a PE liner that is stapled shut without a seal. Alternative packages were sealed PE bags (OTR 1464 cc/m2/d, WVTR 3 g/m2/d), PE/PA/EVOH/PA/PE (OTR 0.25 cc/m2/d, WVTR 0.95 g/m2/d) and PA/EVOH/PA/PE (OTR 1.24 cc/m2/d, WVTR 8 g/m2/d) multilayer bags, and PP/Al/PE (OTR 0.1 cc/m2/d, WVTR 0.1 g/m2/d) bags and stored at room temperature and relative humidity between 70% and 90%. Unsealed bags were found to be unacceptable for storage at high humidity, due to excessive caking, discolouration and mould growth. Sealed PE bags provided adequate protection against moisture, yet not against oxygen ingress, leading to oxidative off‐odours. The barrier efficiency of PA/EVOH/PA/PE was compromised by the high humidity. Both PE/PA/EVOH/PA/PE and PP/Al/PE bags provided adequate protection for over a year. [ABSTRACT FROM AUTHOR]

Today, the issue of pollution of soils and water resources of the planet is acute. As a result, human livestock products also contain harmful contaminants. It is important to study the safety indicators of milk. Given the urgency of the problem of milk safety in assessing the microbiological risk of dangerous microorganisms that cause foodborne illness in children, it is appropriate to focus on this problem, in particular the need for research in this area. Cow's milk is mainly used to make milk flour. Due to the frequent intolerance of cow's milk proteins by the child's body, it is advisable to develop similar products based on mare's and sheep's milk. Drying of mare's and sheep's milk was performed on a spray dryer "Niro-Atomizer". Drying of mare's milk was performed at a temperature of 140-150 °C, sheep - 170-180 °C. Milk was collected from farms in different regions of the country. Extruded domestic flour was used to develop milk-flour porridges. Milk and flour porridges were stored in cardboard packs with an inner package of combined polymeric material. The air from the package was removed and replaced with nitrogen, the package was sealed by soldering the upper valve. The studies were performed according to standard methods. It has been found that milk powder meets the requirements in terms of safety and microbiological indicators. In the developed milk-flour porridges on the basis of dry mare's and sheep's milk harmful substances and microorganisms also do not exceed maximum permissible limits. Milk-flour porridge was found to show no signs of microbiological spoilage during 12 months of storage. Thus, mare's and sheep's milk powder is a promising raw material for the production of baby food. [ABSTRACT FROM AUTHOR]